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Steak pasta has perfectly seared steak on top of pasta that’s coated in a rich, garlicky, and silky parmesan sauce. It’s a delicious steakhouse-style meal that I’ll show you how to make at home. I’ll give you tips to make sure the steak has a browned crust and juicy center and that the pasta has a creamy Alfredo-style feel.
For this creamy steak pasta, I make the steak using my Pan Seared Steak method. Cooking it separately keeps the steak from getting lost in the sauce, so it still feels like the best part of the plate. Since the pasta is already rich, I like to keep the rest of the meal simple with sautéed asparagus or Sautéed Green Beans.
Why You’ll Love This Recipe
- Steak that actually stands out: Instead of disappearing into the sauce, the sliced steak sits right on top so you still get the browned crust, juicy center, and beefy steak flavor.
- Something you’d order out: You get steakhouse-style pasta at home with saucy noodles, tender steak, and plenty of parmesan.
- Special without being fussy: The steak rests while the pasta and sauce come together, so you are not trying to finish everything at the exact same second.
- Side dishes are optional: This is filling on its own, but a crisp salad or simple vegetable rounds out the plate.
Ingredients You’ll Need
For the steak
- Ribeye steak or New York strip steak: These are my top choices because they sear well, stay juicy, and slice nicely over pasta. Choose a steak about 1 to 1½ inches thick when possible.
- Olive oil: Helps the steak brown in the hot skillet. A small extra drizzle can also keep the pasta from sticking if the noodles finish before the sauce.
- Steak seasoning: I use my homemade steak seasoning for bold flavor without needing a marinade.
- Butter: Added near the end of searing for richness. It also gives the steak a glossy finish before it rests.
For the pasta
- Fettuccine or linguine: Fettuccine gives this more of a steak pasta alfredo feel because the wide noodles hold the sauce. Linguine also works if you want a slightly lighter bite.
- Salt: Salt the pasta water “like the sea” so the noodles have flavor before they go into the sauce.
For the garlic parmesan sauce
- Butter: Gives the sauce a rich base.
- Garlic: Fresh minced garlic gives the best flavor. Cook it just until fragrant so it does not burn.
- All-purpose flour: Helps thicken the garlic parmesan sauce. Let it cook briefly in the butter so the sauce does not taste floury. For a roux-free option, use my Alfredo sauce instead.
- Heavy cream: Makes the sauce smooth and rich. Keep the heat gentle once the cream goes in.
- Freshly grated parmesan cheese: Melts better than pre-shredded parmesan and helps keep the sauce from tasting grainy.
- Black pepper, salt, and crushed red pepper flakes: Seasons the sauce. The red pepper flakes add a little heat, but you can skip them.
For garnish
- Fresh parsley: Adds color and a fresh finish.
- Additional parmesan cheese: Good for topping each bowl.
Best Steak for Steak Pasta
- Ribeye gives this pasta the richest flavor. It has more marbling, so it stays juicy and slices well over the pasta.
- New York strip is a great choice when you want a good sear with a slightly leaner steak. Since it has less marbling than ribeye, keep an eye on the temperature.
- Sirloin can work for a more budget-friendly steak pasta. It is leaner, so slice it thinly against the grain and avoid heating it too long once it is cooked.
For the full steak cooking details, use my Pan Seared Steak recipe. For this pasta, the main thing is to cook the steak first, let it rest, then slice it over the saucy noodles.
How to Make Steak Pasta
Use the recipe card for the exact amounts and timing. These photos show what to look for as you cook the steak first, make the pasta while it rests, and finish everything with a garlic parmesan sauce.
Plan the steak first
Decide how you want the steak cooked before anything hits the pan. Rare and medium-rare can usually finish on the stovetop, while medium or more may need the oven after searing. This is the same approach I use in my Pan Seared Steak.
Let the steak sit while the pasta water heats
Pat the steak dry, season it, and let it sit while the salted water comes to a boil. Keep the pasta out of the pot for now. It cooks later while the steak rests, which keeps the noodles from sitting around while you make the sauce.
Sear the steak until it has a crust
The skillet should be hot enough that the steak sizzles right away. Once the steak is browned and reaches your pull temperature, move it to a cutting board. It needs to rest anyway, so use that time for the pasta and sauce.
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Cook the pasta while the steak rests
Add the pasta to the boiling water and cook it until al dente. Save pasta water before draining because it helps loosen the sauce later. If the noodles finish before the sauce, toss them with a small drizzle of olive oil so they do not stick together.
Make the sauce in the skillet
Use the same skillet for the garlic parmesan sauce, but wipe it out first if anything looks burnt instead of browned. Keep the heat on medium/medium-low for the garlic, then lower it before adding parmesan so the sauce stays smooth.
Toss the pasta until it looks silky
Add the pasta to the sauce and toss until the noodles are coated. If the sauce feels too thick or the pasta has cooled a little, warm it in the skillet for a minute and add pasta water a splash at a time.
Slice the steak over the pasta
Slice the rested steak against the grain, then place it over the pasta instead of mixing it all the way in. That keeps the steak flavor, crust, and juicy center front and center.
Tips for Tender Steak and Silky Sauce
- Start the pasta water early, but cook the pasta later: Bring the water to a boil while the steak sits, then add the pasta once the steak is resting. This keeps the noodles from sitting too long.
- Save pasta water before draining: You’ll need it to loosen the sauce and help it coat the noodles.
- Use a little olive oil if the pasta finishes early: Toss the drained pasta with a small drizzle so it does not stick together while the sauce finishes.
- Use freshly grated parmesan: Pre-shredded parmesan does not melt as smoothly and can make the sauce grainy.
- Lower the heat before adding cheese: Parmesan melts better over gentle heat.
- Slice against the grain: Thin slices make the steak easier to eat with the pasta.
- Add the steak at the end: This keeps the steak tasting like steak, not just meat mixed into sauce.
Troubleshooting
The cheese may have been pre-shredded, the heat may have been too high, or the parmesan may have been added too quickly. Use freshly grated parmesan and lower the heat before stirring it into the sauce.
Cream sauce thickens as it sits and as the pasta absorbs it. Stir in a splash of reserved pasta water until the sauce loosens and coats the noodles.
Let it simmer gently for another minute or two before adding the pasta. The sauce will also thicken once the noodles and parmesan are mixed in.
The pasta may have sat too long after draining. If the sauce is not ready yet, toss the drained pasta with a small drizzle of olive oil so the noodles stay loose.
Swaps & Variations
- Use another pasta shape: Fettuccine and linguine work well, but penne or rigatoni also hold creamy sauce.
- Use my Alfredo sauce: For a no-roux Alfredo sauce, skip the flour-based garlic parmesan sauce and use my Alfredo sauce instead.
- Add vegetables: Stir in spinach, mushrooms, or roasted asparagus.
- Make it spicy: Add more crushed red pepper flakes or use Cajun seasoning for a creamy Cajun steak pasta.
- Make it more garlicky: Add an extra clove of garlic to the sauce, or finish the steak with roasted garlic butter.
More Steak Recipes to Try
For bite-sized steak, try garlic butter steak bites. They cook quickly and work well when you want steak without slicing a full steak. You can also make steak bites and potatoes when you want steak with a built-in side, or air fryer steak when you want another easy steak option.
What to Serve With Steak Pasta
Steak pasta is rich and filling, so I like serving it with a vegetable or a crisp salad.
- Vegetables: Baked asparagus, sautéed green beans, air fryer mushrooms, or Brussels sprouts with bacon.
- Salads: Caesar salad with my creamy Caesar dressing, a simple green salad, cucumber tomato salad, or arugula salad with lemon all work well with the pasta.
Storage & Reheating
- Store: Keep leftovers separate in airtight containers in the refrigerator for up to 3 days. This way, you can reheat the pasta without overcooking the steak.
- Freeze: I do not recommend freezing this pasta because cream sauce can separate and the pasta can soften after thawing.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of cream, milk, or pasta water to loosen the sauce.
- Best texture tip: Reheat the pasta gently first, then add the steak near the end so it only warms through.
Steak Pasta
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Ingredients
For the steak
- 1 ½ lb Boneless Ribeye Steak, or New York strip steak
- 1 tbsp Olive Oil
- 1 tbsp Steak Seasoning, click for recipe
- 1 tbsp Butter
For the Pasta
- 12 ounces Fettuccine, or linguine
- 1 tbsp Natural Ancient Sea Salt, for pasta water
For the Garlic Parmesan Sauce
- 3 tbsp Butter
- 6 cloves Garlic, minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream, or half-and-half
- 1 cup Parmesan Cheese, freshly grated, I get this from the refrigerated section in the market
- ½ tsp Black Pepper
- ½ tsp Natural Ancient Sea Salt
- ¼ tsp Red Pepper Flakes
For garnish
- Fresh parsley, chopped
- Additional parmesan cheese
Instructions
- Decide how you want your steak cooked: If you like your steak rare or medium-rare, you can usually finish it completely on the stovetop. If you want your steak cooked to medium, medium-well, or well done, preheat the oven to 400°F now so it is ready after the steak sears.
- Season the steak and start the pot for the pasta: Pat the steak dry with paper towels. Season both sides with steak seasoning. Let the steak sit at room temperature for about 20 minutes. While the steak sits, bring a large pot of salted water to a boil for the pasta, but do not add the pasta yet.
- Sear the steak: Heat a cast iron skillet over medium-high heat until very hot, about 3 to 5 minutes. Add the olive oil. Carefully place the steak into the skillet. It should sizzle right away. If it does not, remove the steak, let the skillet heat a little longer, then add the steak back to the pan. Sear for 4 to 5 minutes per side for medium-rare, depending on thickness.
- Butter baste the steak: During the final minute of searing, add 1 tablespoon of butter to the skillet and spoon the melted butter over the steak.
- Finish the steak based on desired doneness: For rare or medium-rare steak, transfer the steak to a cutting board once it reaches your pull temperature. For medium, medium-well, or well-done steak, transfer the cast iron skillet with the steak to the preheated oven. Bake until the steak reaches your pull temperature.
- Rest the steak: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
- Cook the pasta while the steak rests: Add the pasta to the boiling salted water and cook until al dente. Before draining, reserve 1 to 2 cups of pasta water. If the pasta finishes before the sauce is ready, drain it and toss it with a small drizzle of olive oil so it does not stick together.
- Make the garlic parmesan sauce while the pasta cooks: Reduce the skillet heat to medium or medium-low. If the browned bits in the pan look too dark, wipe out the skillet first so the sauce does not taste bitter. Add 3 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Thicken the sauce: Whisk in the flour and cook for 1 minute. Slowly pour in the heavy cream while whisking continuously. Bring the sauce to a gentle simmer.
- Add the parmesan: Reduce the heat to low. Add the parmesan cheese, salt, black pepper, and crushed red pepper flakes. Whisk until smooth and creamy. If the sauce becomes too thick, stir in a splash of reserved pasta water.
- Toss the pasta in the sauce: Add the cooked pasta to the skillet and toss until coated in the creamy garlic parmesan sauce. If the pasta cooled slightly, let it warm in the sauce for about 1 minute. Add more reserved pasta water, a little at a time, until the sauce looks glossy and coats the noodles.
- Slice the steak and serve: Slice the rested steak against the grain into thin strips. Pile the creamy pasta into serving bowls and top with the steak slices. Finish with parsley and extra parmesan cheese. Serve immediately.
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Recipe Notes
- Choose doneness first: Rare and medium-rare can usually finish on the stovetop. For medium or more, preheat the oven before searing.
- Wait to cook the pasta: Start the water while the steak sits, then add the pasta once the steak is resting.
- Save pasta water: It loosens the sauce and helps it coat the noodles.
- Use freshly grated parmesan: It melts smoother and helps prevent a grainy sauce.
- Slice the steak last: Let it rest, cut against the grain, and add it over the pasta so it stays juicy.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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